Iceberg Wedge with Pancetta
Photo: Oxmoor House
Pancetta, unsmoked Italian bacon, updates this classic, but you can also use regular bacon in its place.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 64
- Calories from fat: 27%
- Fat: 1.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.7g
- Protein: 3.7g
- Carbohydrate: 9.9g
- Fiber: 0.8g
- Cholesterol: 3mg
- Iron: 0.9mg
- Sodium: 251mg
- Calcium: 71mg
Ingredients
- Cooking spray
- 1 ounce pancetta, diced (about 3 tablespoons)
- 1 head iceberg lettuce
- 1/2 cup Herbed Lemon-Buttermilk Dressing
- 1 cup chopped tomato
- 1/2 cup diced English cucumber
Preparation
- Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; cook 3 minutes or until crisp. Drain on paper towels.
- Cut lettuce head in half; cut each half into 2 wedges. Place 1 wedge on each of 4 salad plates. Drizzle each wedge with 2 tablespoons of Herbed Lemon-Buttermilk Dressing; sprinkle with 1/4 cup tomato and 2 tablespoons cucumber. Sprinkle evenly with pancetta. Serve immediately.
Iceberg Wedge with Pancetta Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Salads
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Iceberg Wedge with Buttermilk-Herb Dressing
Cooking Light
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